FOOD CULTURE AND FOOD MEDIA IN ITALY – SPRING 2017 OPEN ENROLLMENT PROGRAM
Based in the heart of historic Rome — only minutes from the Vatican, the Colosseum and the Pantheon — this four-month program introduces participants to the on-site exploration of the interdisciplinary field of food studies and food design. While staying in nearby apartments, students can take two, three or five academic courses taught by local professors and instructors. Each course is complemented by regular excursions into Rome or other areas of Italy. Students are encouraged to keep journals and to engage in ethnographic research projects.
This study program will assist students in identifying and analyzing major components of food, culture, design, and architecture in Italy and elsewhere.
DURATION: Full Immersion Program WHEN: January 13, 2017 – May 13, 2017 WHERE: ROME, ITALY
Food and Culture in Italy
Food and Media
Layers of Rome
Contemporary Italy: Culture and Society
Italian Business for Food and Language (Italian Lexicon for Food Studies)
Italian Language Courses (From Elementary to Advanced levels) Detailed course descriptions
Up to 18 credits, please work with your home university study abroad office to assure full credit.
Students interested in food studies, design, sustainable architecture and related fields who are enrolled in institutions of higher education in the United States and elsewhere.
$ 16,100 – Estimated cost based upon 2016 cost (tuition for five courses, program activities, and double rooming in shared apartments are included)
Dr. Sonia Massari (GLi Director) – Academic and Program Director in Rome
HOW TO APPLY
Write to firstname.lastname@example.org.
What alumni of the programs say about their experience at GLi
“I think the strength of the GustoLab lies in its ability to introduce students to some of the most prominent players in the field of food entrepreneurship, critical food studies, and historical preservation of food culture. Nowhere else do students have the opportunity to discuss the cultural politics of food with the very people who are shaping the field of study on this topic in Rome.” – Ashley Young, Phd Student, CSFI SUMMER 2014 PROGRAM STUDENT
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